4 Ways to Roast Vegetables
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4 Ways to Roast Vegetables
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One of the easiest side dishes to make for dinner is roasted vegetables. There are endless flavor variations but I'm sharing four simple recipes for roasting vegetables that work with any meal.
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Ingredients
Vegetables
- carrots cut into sticks
- cauliflower into bite-size pieces
- asparagus trimmed
- cherry tomatoes whole
- broccoli into bite-size pieces
- Brussels sprouts halved, trimmed stems & remove wilted leaves
Seasonings
- olive oil
- salt
- pepper
- oregano
- garlic whole cloves
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Instructions
- Preheat oven to 450 degrees.
Carrots & Cauliflower
- Season with 1-2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2-1 teaspoon of oregano.
- Roast carrots for 10 minutes. Add cauliflower and roast combined veggies for 30 more minutes.
Asparagus & Cherry Tomatoes
- Season with 4-6 cloves of garlic (peeled and chopped), 1-2 tablespoons of olive oil, and salt to taste.
- Roast the asparagus and cherry tomatoes together on a baking sheet for 15-20 minutes.
Broccoli
- Season with 4-6 cloves of garlic (peeled and minced), 1-2 tablespoons of olive oil, and salt to taste.
- Roast the broccoli for 25-30 minutes on a baking sheet.
Brussels Sprouts
- Season with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Roast for 30-40 minutes on a baking sheet.
Notes
- The broccoli and Brussels sprouts recipes are very simple, but that’s the beauty of it. Try similar recipes with single ingredient vegetables, and don't be afraid to change it up.
- Other seasoning ideas: balsamic vinegar, rosemary + thyme, or lemon juice.
- We recommend organic ingredients when feasible.
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